Danger lurks everywhere in a kitchen. Caterers risk slicing their hands, getting burns from burner flames, dropping heavy pans on their feet or scalding themselves with hot water. Unseen dangers run rampant as well. There are three different types of food hazards: Chemical, biological and physical. Chemical food hazards consist of toxins such as cleaning chemicals getting into food. It’s best not to clean a kitchen when food is left out. Biological hazards include fungi, parasites, viruses or parasites entering food from improper storage or food handling. Physical hazards occur when something falls into a batch of food. Metal, glass or plastic can cause someone to break a tooth or worse. Hungry yet?
Because food is easily contaminated in a kitchen, it is vital to use separate chopping boards for produce and meat. Avoid making people sick by storing perishable food in a refrigerator that is set at 40 degrees Fahrenheit. Food must be transported to the catering venue at a proper temperature. An additional food safety class or two would not be a waste of your hard-earned cashola. Your entire reputation is on the line every time you cater, so try not to leave a trail of retching, feverish individuals behind you.